Dessert, Sweet

Baumkuchen

Baumkuchen is a kind of spit cake from german cuisine. it is also a popular dessert in japan. the characteristic rings that appear when sliced resemble tree rings, and give the cake its german name, baumkuchen, which literally translates to "tree cake" or "log cake".

Main

Beamtenstippe

A ground meat sauce with tomato paste, onions, that is commonly served with potatoes, beamtenstippe can be either a dark meat sauce or a white roux

Side, Snack, Appetizer

Braunschweiger

Braunschweiger (/ˈbɹɑʊ̯nˌʃwɑɪgɚ/, named after braunschweig, germany) is a type of sausage. the type of sausage the term refers to varies by region. in the german language, braunschweiger is the demonym for people from brunswick (german name braunschweig), but under german food law refers to a variety of mettwurst. in austria, braunschweiger is known as a type of parboiled sausage (brühwurst), while american braunschweiger is often confused with liverwurst.

Breakfast

Eierkuchen

Thin crepe-like pancakes, serve with fruit, jam, nutella, sugar, cinnamon

Dessert, Sweet

Eierschecke

Eierschecke is a confectionery speciality from saxony and thuringia. it is a layer cake with a base layer of cake, a middle layer of quark cheesecake and a top layer of vanilla custard. parts of it are covered with a glaze made of cream, whole egg, sugar and flour for thickening.[1] the term originates from a piece of men's clothing in the 14th century which was called schecke and was made up of a medium-length tunic with a very tight waistline and was worn with a dusing, a hip belt. the cake was named after this "tripartite garment" (upper part, belt, lower part).

Drink

Elbe-Saale Hopfen

Hops grown in elbe-saale, saxony-anhalt, germany

Side, Snack, Appetizer

Elbe-Saale Hopfen

Hops grown in elbe-saale, saxony-anhalt, germany

Drink

Gose

Gose () is a warm fermented beer that originated in goslar, germany. it is usually brewed with at least 50% of the grain bill being malted wheat. dominant flavours in gose include a lemon sourness, a herbal characteristic, and a strong saltiness (the result of either local water sources or added salt). gose beers typically do not have prominent hop bitterness, flavours, or aroma. the beers typically have a moderate alcohol content of 4 to 5% abv. because of the use of coriander and salt, gose does not comply with the traditional ingredient regulations in german-speaking countries, but it is allowed an exemption on the grounds of being a regional specialty. it acquires its characteristic sourness through inoculation with lactobacillus bacteria.gose belongs to the same family of sour wheat beers which were once brewed across northern germany and the low countries. other beers of this family are belgian witbier, berliner weisse, and hannover broyhan.

Side, Snack, Appetizer

Halberstädter Würstchen

Jarred sausages made in halberstadt, saxony-anhalt, germany

Side, Snack, Appetizer

Harzer

Drink

Hasseröder

Hasseröder is a brewery in wernigerode, saxony-anhalt, germany.

Side, Snack, Appetizer

Hefeplinsen

A crêpe or crepe ( (listen) or , french: [kʁɛp] (listen), quebec french: [kʁaɪ̯p] (listen)) is a very thin type of pancake. crêpes originated in brittany, a region in western france, during the 13th century, and are now consumed around the world. crêpes are usually one of two varieties: sweet crêpes (crêpes sucrées) or savoury galettes (crêpes salées). they are often served with a wide variety of fillings such as jam or hazelnut cocoa spread. crêpes can also be flambéed, such as in crêpes suzette.

Main

Hochzeitssuppe

Hochzeitssuppe (literally: "wedding soup") is a clear german soup based on chicken broth, fortified with chicken meat, small meatballs (fleischklößchen), asparagus heads, noodles and savoury egg custard garnish (eierstich). sometimes raisins are added as well. hochzeitssuppe is eaten in northern germany and southern germany by the bride and groom and guests, traditionally after the wedding ceremony, and it is usually served as the starter on the menu at the wedding reception. it is also eaten in other regions of germany, because the brautsuppe ("bride's soup") served to all the guests used to be an element of every wedding. a variation is the westfälische hochzeitssuppe ("westphalian wedding soup"), a broth which is traditionally prepared from beef. this also forms the entree on wedding menus, followed by the cold meat from which the broth had been prepared, served with remoulade, silverskin onions and pickled gherkins as a second course. there are numerous recipes for hochzeitssuppe in regional cookbooks. at retail outlets there are also varieties of instant soups that go by this name.

Main

Ketwurst

Ketwurst is a form of hot dog created in the german democratic republic. the word "ketwurst" comes from a combination of ketchup and wurst (german for "sausage"). its preparation involves the heating of a special bockwurst, larger than regular hot dogs, in water. a long roll is pierced by a hot metal cylinder, which creates an appropriate sized hole. the sausage is then dunked in ketchup and put inside of the roll. the ketwurst was invented at the state gastronomical research center — like the grilletta, a hamburger-like meatball-in-a-bun — around 1977–1978. at that time, restaurants at the berlin tv tower were incapable of handling the large numbers of visitors, so a take-away food was needed. it is often considered the archetypical east german fast food, but until german reunification, it was actually rarely seen outside the berlin city center.

Side, Snack, Appetizer

Knackwurst

Knackwurst (german pronunciation: [ˈknakˌvʊʁst] (listen)) (in north america sometimes spelled knockwurst (listen ) refers to a type of sausage of northern german origin from the mid-16th century. the many available varieties depend on the geographical region of their production.

Main

Königsberger klopse

Königsberger klopse, also known as soßklopse, (russian: кёнигсбергские клопсы, romanized: kyonigsbergskie klopsy) are a german specialty of meatballs in a creamy white sauce with capers.

Dessert, Sweet

Leipziger lerchen

Historically a savory pie made with lark meat, now small apricot marzipan shortcrust pies

Side, Snack, Appetizer

Milbenkäse

Milbenkäse ("mite cheese"), called mellnkase in the local dialect and often known (erroneously) as spinnenkäse ("spider cheese"), is a german speciality cheese. it is made by flavouring balls of quark (a type of soft cheese) with caraway and salt, allowing them to dry, and then leaving them in a wooden box containing rye flour and cheese mites for about three months. an enzyme in the digestive juices excreted by the mites causes the cheese to ripen.milbenkäse is said to taste similar to harzer cheese, but with a bitter note (increasing with age) and a distinctive zesty aftertaste. mites clinging to the cheese rind are consumed along with the cheese. historically, the cheese was produced in the zeitz and altenburg districts of the saxony-anhalt / thuringia border region; today it is produced exclusively in the village of würchwitz, in the state of saxony-anhalt. the traditional method of making milbenkäse, which dates back to the middle ages, was nearly lost by 1970, with only the elderly liesbeth brauer knowing the technique. local science teacher helmut pöschel was taught the proper way to make it and together with his associate, christian schmelzer, succeeded in revitalizing the tradition. a cheese mite memorial was later erected at würchwitz to celebrate the renaissance of milbenkäse production.

Dessert, Sweet

Mohnkuchen

Poppy seed cake

Main

Mutzbraten

Marinated pork that is spit-roasted over birch

Main

Nudelsuppe

Noodle soup, made with chicken (hühnernudelsuppe), beef (rinder-nudelsuppe)

Dessert, Sweet

Prophetenkuchen

Prophet cake, a thin dough cake topped with powdered sugar, commonly made with rum

Side, Snack, Appetizer

Quarkkeulchen

Quarkkäulchen (literally "little quark ball") is a saxon dish made from dough containing about two-thirds mashed potatoes, one-third quark cheese, eggs and flour, and perhaps spiced with cinnamon or dotted with raisins. the dough is fried in butter or clarified butter into small pancakes. these are served hot, usually with sugar, fruits or other sweet side dishes.

Side, Snack, Appetizer

Rostbratwurst

Side, Snack, Appetizer

Salzwedeler Baumkuchen

Baumkuchen is a kind of spit cake from german cuisine. it is also a popular dessert in japan. the characteristic rings that appear when sliced resemble tree rings, and give the cake its german name, baumkuchen, which literally translates to "tree cake" or "log cake".

Drink

Schierker Feuerstein

Schierker feuerstein is a german herbal liqueur, a half-bitters at a strength of 35% alcohol by volume (61 degrees proof, or us 70 proof), originally produced in the village of schierke, located in the upper harz region of saxony-anhalt, germany. due to its red-brown coloration, the liqueur is named after the so-called feuersteinklippe, a rock formation near the village made of reddish granite.

Main

Schlesisches himmelreich

Stewed pork and dried fruit

Side, Snack, Appetizer

Soleier

Pickled eggs are typically hard boiled eggs that are cured in vinegar or brine. as with many foods, this was originally a way to preserve the food so that it could be eaten months later. pickled eggs have since become a favourite among many as a snack or hors d'œuvre popular in pubs, bars and taverns, and around the world in places where beer is served. after the eggs are hard boiled, the shell is removed and they are submerged in a solution of vinegar, salt, spices, and other seasonings. recipes vary from the traditional brine solution for pickles, to other solutions, which can impart a sweet or spicy taste. the final taste is largely determined by the pickling solution. the eggs are left in this solution from one day to several months. prolonged exposure to the pickling solution may result in a rubbery texture. a common practice is to puncture the egg with a toothpick to allow the pickling solution to penetrate to the egg's interior, but this is dangerous as it can introduce clostridium into the finished product. eggs prepared with this method have sometimes had high enough levels of botulinum toxin to cause illness in a human. pickled eggs may be served as part of a main course, hors d'œuvres, or garnishes.

Main

Speckkuchen

Speckkuchen is a type of quiche, a specialty of northern hesse, germany. it is a bacon pie/flan with a rye flour crust on the base and made with eggs, and in some villages contains high proportion of leeks or onions. it is popular as a quick snack in kassel, especially on market days, sold at food stalls and bakeries. as with many regional specialties, every village and every baker has his own speckkuchen recipe.

Dessert, Sweet

Spritzkuchen

A cruller () is a deep-fried pastry like a doughnut popular in the us and canada often made from a rectangle of dough with a cut made in the middle that allows it to be pulled over and through itself, producing twists in the sides of the pastry. the cruller has been described as resembling "a small, braided torpedo". some other cruller styles are made of a denser dough somewhat like that of a cake doughnut formed in a small loaf or stick shape, but not always twisted. crullers may be topped with powdered sugar (sometimes mixed with cinnamon) or icing. a french cruller is a fluted, ring-shaped doughnut made from choux pastry with a light airy texture. the german spritzkuchen is very similar, while the dutch and belgian sprits is baked instead of being fried.

Main

Thüringer klöße

Potato dumplings, serve with meat, gravy, rouladen, sweet and sour red cabbage, pork

Side, Snack, Appetizer

Walbecker Spargel

Asparagus grown in walbeck, saxony-anhalt, germany

Side, Snack, Appetizer

Wickelklöße

Roullade-type potato and wheat flour dumplings, may be rolled with breadcrumbs, spinach, parsley, bacon or other ingredients inside

Drink

Wurzelpeter

Wurzelpeter is a kräuterlikör-type liqueur produced in germany. it is flavoured with a variety of herbs, bark, and roots: its name references the latter (wurzel in the german language).